Chicken African-style with couscous from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food (page 262) by Jacques Pépin

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Notes about this recipe

  • Eat Your Books

    Marinate 4-5 hours or overnight.

  • Sally on January 08, 2012

    The crispy chicken was succulent and enhanced by the caramelized onions and the flavors of marinade (some acidity, sweetness and a little heat from the red pepper flakes). The next time I might make the whole marinade so we have more of the sauce and onions. The couscous (made with a touch of melted butter) made this a complete meal. We served this with Glazed Carrots with Olives – not sure if it was the perfect pairing, but delicious nonetheless.

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